Bar Benfiddich
Bar · Shinjuku ·
Farm-to-glass cocktails with unique botanical infusions
Farm-to-glass cocktails with unique botanical infusions
"Sampling rare Japanese whisky at Bar Ben Fiddich was a standout Tokyo experience—intimate, expertly crafted drinks that showcase the city’s top cocktail talent." - CNT Editors
"Owner bartender Hiroyasu Kayama has unique titles as both a farmer and a bartender. This bar serves cocktails themed “Farm to Glass.” In Saitama prefecture, two hours by train from the bar, he grows various plants like juniper and absinthe, using what he harvests to create cocktails. He actively travels overseas, researching unique local alcohol and incorporating it into his creations. He also works with the Forestry and Forest Products Research Institute in Japan to commercialize wood drinking alcohol, made by extracting alcohol from wood chips." - Kyoko Nakayama
"Perched on the ninth floor of a Shinjuku commercial building, this intimate cocktail den is run by owner-bartender Hiroyasu Kayama, who—often in a tightly tailored white suit—stages highly theatrical, fastidious drink service with the help of a small, tightly synced staff. Menu highlights include a Green Negroni made with rosemary distilled water, a Honeydew Cocktail featuring honey and melon, and a legendary Fresh Campari concoction built with dried cochineal and a dozen other spices; many cocktails also incorporate herbs, vegetables and fruit Kayama grows at his family farm in Chichibu, some 60 miles west of Tokyo. The spot is noted for an extensive selection of rare vintage spirits—amari, gins and mid-20th-century Japanese whiskies—usually served in antique chalices, and the whole experience emphasizes handcrafted, farm-to-glass detail. Average cocktails hover around $20, the space seats only about 15 patrons, and the bar often only opens when Kayama is working, so booking well in advance via the bar’s Instagram is essential." - Brad Japhe
"Hiroyasu Kayama’s atmospheric, candle-lit ninth-floor hideaway is one of Tokyo’s most compelling bars, with shelves crammed with rare spirits and jars of obscure aromatics, and drinks just as likely to involve a mortar and pestle as a cocktail shaker. Sink into one of the half-dozen armchairs at the ancient-wood counter and give Kayama carte blanche to work his mixologist magic. Best to get there early, though: Bar Benfiddich’s fame extends far beyond the Shinjuku back streets." - Yukari Sakamoto, Robbie Swinnerton
"Hiroyasu Kayama is both scientist and bartender at this bar on the ninth floor of an office building. Kayama has a collection of dried herbs, spices, and even bugs on the shelves behind the bar. The best seats are at the counter, where you can watch as Kayama creates from scratch a Campari using cochineal insects. To witness the red color come to life gets your mouth wet for the drink that awaits. The absinthe made with wormwood should also be on your radar. Best to tell Kayama what cocktails you like and let him recommend something for you."
